Cauliflower Couscous

A gluten-free version of the famous Lebanese tabbouleh: Cauliflower Couscous. An extraordinary way to add in more veggies into your diet and spice them up in a delicious way.

Course Salad, Side

Cuisine American, International

Prep Time 15

Cook Time 5

Total Time 20

Servings people

Calories 122kcal

Ingredients

2 Tbsp olive oil
1 large head cauliflower
15-20 grape tomatoes
1/2 large cucumber
1 cup flat parsley leaves
1/3 cup min leaves
1 lemon (about 3 Tbsp lemon juice)
Salt
Pepper

Instructions

Break up cauliflower into medium-sized florets, wash, drain and grate.
Preheat a large pan over medium heat.
Wash, deseed and dice cucumber. Wash and dice grape tomatoes.
Wash, destalk and chop parsley and mint.
Add olive oil to preheated pan and then fry cauliflower rice in it for 3-6 minutes until desired softness.
Add all ingredients to a big bowl, squeeze lemon juice on top, season with salt and pepper and give it a quick stir to combine.

Notes

[nutrition-label]

Nutrition

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